Greek-style Salmon with Bulgur Wheat, Cucumber & Asparagus
Greek-style Salmon with Bulgur Wheat, Cucumber & Asparagus brings Greek flavour to a plate that delivers 38g of protein for 496 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 130g Salmon Fillet
- 160g bulgur wheat
- 80g cucumber
- 80g asparagus
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the cucumber and asparagus, then measure out the sauce ingredients.
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2
Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.
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3
Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.
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4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the cucumber and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the plate: bulgur wheat first, then the veg and salmon, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.